Baked Shrimpnew Orleans Remoulade Saucefrench Potato Salad Recipes

SHRIMP REMOULADE GALATOIRE'S

Steps:

• In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
• When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

BAKED SHRIMP PO' BOY RECIPE WITH REMOULADE SAUCE

Steps:

• to a bowl and stir
• for at least one hour prior to starting to cook shrimp
• oven to 400° Fahrenheit
• to one bowl
• to another bowl
• into the egg wash and then place in breadcrumbs to coat
• the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
• lengthwise if needed to give it a sandwich shape
• in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
• sauce

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD

Steps:

• FOR THE REMOULADE SAUCE:.
• Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
• Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
• Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
• FOR THE SHRIMP:.
• Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
• Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
• Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
• Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
• Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
• FOR FRENCH POTATO SALAD:.
• Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
• Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
• Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
• Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
• Add warm potatoes and beans, toss to coat.

NEW ORLEANS RéMOULADE SAUCE

Steps:

• Mix together all ingredients and store in an air tight container in the refrigerator.

SHRIMP SALAD NEW ORLEANS

Steps:

• Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
• Toss together well.
• Combine french dressing, pepper, and mayonnaise, mix well.
• Spoon dressing over salad, toss again.
• Chill thoroghly.
• Serve over lettuce.